A five tier wedding cake at Ashdown Park Hotel & Country Club, Wych Cross, Forest Row, East Sussex. Tiers iced in an ombre effect, with a base starting at a charcoal grey, graduating up to a pale dove grey on the top tier. Two base tiers of dummy, with further tiers of varying flavours including Belgian couverture chocolate sponge cake filled with Belgian couverture chocolate ganache, Madagascan vanilla sponge with whipped Madagascan vanilla bean paste buttercream and raspberry conserve and toffee sponge filled with whipped Madagascan vanilla bean paste buttercream and a salted caramel. Decorated with fresh flowers and foliage provided by ZaraFlora. Images kindly supplied by Jason Fry Photography. Cake serves 70 finger portions.